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Italian Sausage and Chard White Bean Soup
with parmesan garlic bread

Active: 20 minTotal: 35 min

This is one of those soups that's not too heavy, so perfect for early fall when you're still bridging those warm days / cool nights. The beans make it feel hearty, the sausage lends it a deep savory flavor, and the chard is so sweet and soft, you barely realize you're eating something so healthy.
Smarts: Heat this up with some grains and throw it into a thermos for a no-heat needed lunch. Eat it outside and enjoy some sun and the cool air.

Ingredients

Servings:
4
Metric
Italian Sausage and Chard White Bean Soup:
  • Parsley - 6 sprigs, chopped
  • Garlic - 2 cloves, chopped
  • Onions, medium - 1, diced
  • Chard, any type - 1 bunch, leaves torn and stems chopped into 1/2" pieces
  • Mushrooms, brown - 1/2 lb, sliced (look for pre-sliced)
  • Tomatoes, diced (14 oz / 397 g) - 1 can, drained
  • Beans, cannellini or butter (14 oz / 397 g) - 1 can, drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Italian sausage, uncooked - 1/2 lb
  • Stock, chicken - 2 1/2 cups
  • Bay leaves - 1
  • Oregano, dried - 1/2 tsp
  • Cheese, Parmesan - for serving
Parmesan Garlic Bread:
  • Parsley - 3 sprigs, chopped
  • Garlic - 2 cloves, crushed
  • Butter - 2 Tbsp
  • Cheese, Parmesan - 2 Tbsp, grated
  • Baguette or ciabatta - 8 oz

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. For bread & soup | Parsley / Garlic - Prep as directed. (Can be done up to 3 days ahead)
  2. For soup | Onions / Chard / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
  3. Prep garlic bread - Mash garlic with butter, parmesan, and parsley. Slice bread open lengthwise, and spread on garlic butter.
  4. Tomatoes - Drain.
  5. White beans - Rinse and drain.

Make

  1. Heat up oven to 375F (191C) degrees. Place bread onto a sheet pan and bake for 10 to 12 minutes, until bread is golden.
  2. Heat a Dutch oven over medium-high heat. Add cooking oil and then Italian sausage (removed from its casing) to heated oil. Saute until sausage is golden, 4 to 6 minutes. Drain any fat from the pot.
  3. Add garlic, onions, chopped chard stems, and mushrooms to pot. Saute for ~3 minutes and then add in tomatoes, chicken stock, bay leaf, and oregano. Cover and bring to a boil.
  4. Add in beans and chard leaves. Cook for another 5 minutes and then season to taste with salt and pepper. Remove bay leaf before spooning into individual bowls and top with parsley. Enjoy with garlic bread! Soup can be served with parmesan if you’re a big cheese fan.

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

This meal has 55 reviews

I didn't drain the tomatoes and used 2c chicken broth.

By: Heather
Posted: Oct 05, 2014
Diet: Original

Used shrimp with red pepper flakes, instead of sausage!

By: Melissa
Posted: Oct 05, 2014
Diet: Original

Amazing flavor. One of our favorites so far

By: Evan
Posted: Oct 04, 2014
Diet: Original

Great! We added whole wheat rotini for our toddler. Also to sub frozen kale and fresh spinach when I realized the kale we had was turning. Will make again for sure!

By: Michaela
Posted: Oct 03, 2014
Diet: Original

Perfect fall soup!

By: Jack
Posted: Oct 03, 2014
Diet: Original

This soup is serious fucking business.

By: Leise
Posted: Oct 03, 2014
Diet: Original